Lactococcus lactis ve Bacillus sp.’nin Yumurtadan Larval Döneme Kadar Olan Evrede Gökkuşağı Alabalığı (Oncorhynchus mykiss)’nın Kuluçka Performansına Etkileri

Abstract

In this study, the effect of Lactococcus lactis and Bacillus sp. (Gram-positive bacteria) on survival rates of rainbow trout (Oncorhynchus mykiss) from egg to larval stage was investigated. In addition, the effects of bacteria on the blue sac syndrome in the fry stage of fish and basic water quality criteria were also noted. Bacteria were applied by immersion method to healthy-eyed eggs during the incubation period. Two bacteria and the control group were examined in a duplicated plan. The highest survival rate was 92.5% observed in the Bacillus sp. group (L. lactis; 70% and control; 45%). The lowest survival rates in all groups were observed during the alevin stage. It was found that the amount of nitrite in the water decreased in the bacteria-applied groups, and it was determined that the effects of blue sac syndrome (caused by the pathogen A. hydrophila) were suppressed in the Bacillus sp. group.